Healthy Vegan Chocolate Chip Muffins
Chocolate muffins in your face today friends!!! 😉
I modified my Amazing Blueberry Muffins recipe and made it quite a bit healthier! The only “added” sugar in these Healthy Vegan Chocolate Chip Muffins are the chocolate chips! The other sweeteners are natural, maple syrup and apple sauce!
But if you aren’t the type that likes lower sugar desserts that’s totally cool by me 😉 hope over and check out the blueberry ones linked above!
Last month we were cleansing hard, right?
Now we are switching gears for the next week and a half to focus on the holiday of decadence. That’s right, Valentine’s Day is coming up and we are going to celebrate with all things chocolate. I’m super excited to share with you one of my favorite recipes I’ve ever made later this week (you’ll just have to come back) but before that happens, we’ve got something else to get excited about.
That’s right, it’s vegan Chocolate Chip Muffin time.
Soooo I’ll be honest, these started out as a chocolate raspberry muffin… that didn’t go very well, the raspberries got ishy soggy and made strange bubbles in the middle of the muffin… it was definitely NOT good! But the chocolate chips in here worked amazing, every bite is soft and slightly chewy, dense and moist and has mini chocolate chips, I mean what could be better?… now that I am typing this, I think maybe some walnuts would have been pretty tasty too… next time!
Also I know everyone who is Gluten Free is probably disappointed right now, but I’ll be honest GF baking is HARD! I’m trying to find a flour or a mix that I like when it comes to baking things like muffins but I usually don’t like how it turns out, either a funky texture or strange taste… but I keep trying, so all you who are GF, be patient with me I’m always thinking about it! 😉
INGREDIENTS
INSTRUCTIONS
I modified my Amazing Blueberry Muffins recipe and made it quite a bit healthier! The only “added” sugar in these Healthy Vegan Chocolate Chip Muffins are the chocolate chips! The other sweeteners are natural, maple syrup and apple sauce!
But if you aren’t the type that likes lower sugar desserts that’s totally cool by me 😉 hope over and check out the blueberry ones linked above!
Last month we were cleansing hard, right?
Now we are switching gears for the next week and a half to focus on the holiday of decadence. That’s right, Valentine’s Day is coming up and we are going to celebrate with all things chocolate. I’m super excited to share with you one of my favorite recipes I’ve ever made later this week (you’ll just have to come back) but before that happens, we’ve got something else to get excited about.
That’s right, it’s vegan Chocolate Chip Muffin time.
Soooo I’ll be honest, these started out as a chocolate raspberry muffin… that didn’t go very well, the raspberries got ishy soggy and made strange bubbles in the middle of the muffin… it was definitely NOT good! But the chocolate chips in here worked amazing, every bite is soft and slightly chewy, dense and moist and has mini chocolate chips, I mean what could be better?… now that I am typing this, I think maybe some walnuts would have been pretty tasty too… next time!
Also I know everyone who is Gluten Free is probably disappointed right now, but I’ll be honest GF baking is HARD! I’m trying to find a flour or a mix that I like when it comes to baking things like muffins but I usually don’t like how it turns out, either a funky texture or strange taste… but I keep trying, so all you who are GF, be patient with me I’m always thinking about it! 😉
INGREDIENTS
- 1 cup of flour (I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1–1 substitute)
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- pinch of salt
- 1/2 teaspoon of cinnamon
- 1/4 cup of maple syrup
- 1/2 cup of almond milk
- 3 tablespoons of nut butter- I used peanut butter this time but have also made these with almond butter
- 1 teaspoon of vanilla extract
- 1 medium banana, mashed
- 1/2 cup of non dairy chocolate chips- I used mini chocolate chips
INSTRUCTIONS
- Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
- Sift together the flour, baking soda, baking powder, salt, and cinnamon.
- Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
- Gently stir in the chocolate chips.
- Evenly spoon the mixture into the 6 muffin cups.
- Top with a few more chocolate chips if desired.
- Bake in oven for 20-25 minutes or until golden brown.
- Let cool slightly and ENJOY!!